How to Grill a Steak on the BBQ
Welcome to Watchmojo.com. My names is Elliott Cohen, I'm a caterer and cooking
instructor and today I'm going to show you how to cook the perfect steak all on the grill.
This is a quite a serious steak. It’s about one pound steak a little bit more than an inch
thick. If you look and see there's a nice distribution of fat around the meat and also inside
the meat. That’s we call marbling. And in cooking, fat means flavor.
This steak was aged for about seven weeks. The aging process adds some tenderness to it
and my butcher Norman promised me that this would be the best steak I ever had.
A lot of people season their meat before they put it on the grill. That’s fine. What I
noticed is that when I season meat and then put on a very, very hot grill to sear it, the
seasoning burns. And when the seasoning burns, it gets a little bit bitter and it just not
that great anymore.
So what I do now I grill my steak which just a little bit of olive oil on it. And when I turn
it over and it seared, then I add my favorite Montréal steaks spice to it. This steak spice
stays fresh. It sits on top of the steak and it doesn’t get burnt by the sear. So that’s what
we’re going to do next.
And now I'm going to just brush a little bit of olive oil on the steak. This is an optional
phase and just a splash of olive oil is going to help kick start the searing process and add
a little bit of flavor to our steak.
Remember when you're cooking multiple things on your grill you want to have a nice
brush like this. You want to brush your grill clean. I'm just going to take the steak and
look at that sizzle. I'm going to let this cook for about a minute and open the grill and
take a look at it.
So now I'm going to take a look at the steak. Beautiful, beautiful sear on it. See that
there's a little bit of flame there. Be careful with your olive oil just put a very, very light
amount of olive oil on your steak.
Now on a very, very hot grill you don’t necessarily have to put your hood down. You can
let the steak sear with the hood up then we’ll turn the heat down in a couple of minutes.
Let the steak go through, cook through and then we can close the hood of the grill.
Now I'm going to take my favorite steaks spice, Montreal Steak Spice very, very
generously. Pour it over the top. You can use whatever you’d like. And now I'm going to
turn my heat down to medium.
Now we’re going to let the steak cook through. I'm going to close the hood. And in about
five minutes, I'm going to comeback and see how it’s doing.
Okay. So I'm going to take a look at the bottom of the steak. It’s very, very nice and
seared so I can do one of two things now. I can lower the heat a little bit more but I have
a second level grill here that’s about another six inches away from my heat source so I'm
just going to take the steak, place it up here and let it cook through for few more minutes.
I cooked a thousand steaks. I know by touching it like this that it’s perfect. You need a lot
of practice to be able to do that so I recommend that you cut into this steak a couple of
minutes before you think it’s done and take a look at it. If it’s too undercooked for you,
let it cook another minute or two, three and then cut into it again. And eventually after
you do that three, four or five times, you will no longer have to cut into the steak.
So there's a beautiful rib steak, beautiful seasoning ready to be consumed.
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